Orzo Salad Recipe

I’m so glad you’re here! Whether you’re prepping for a sunny picnic, a light lunch on the patio, or looking for a colorful side to brighten up dinner, this Orzo Salad Recipe is a seasonal staple you’ll keep coming back to. It’s bursting with vibrant vegetables, tossed in a zippy lemon dressing, and has the kind of satisfying chew that makes orzo the ultimate pasta salad base.

This dish is my go-to when I need something make-ahead, potluck-perfect, and anything but boring!! I’ve made it for birthdays, beach days, and even weeknight dinners with grilled chicken on the side—and it always disappears.

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Why This Orzo Salad Recipe Belongs in Your Rotation

This isn’t just any pasta salad. This is spring and summer in a bowl. It’s light and tangy from the lemon dressing, colorful with seasonal produce, and endlessly adaptable based on what you’ve got on hand.

Here’s why you’ll love it:

• Quick and easy: Done in about 20–25 minutes, start to finish.

• Make-ahead friendly: Actually tastes better after chilling!

• Customizable: Add protein, change the veggies, or swap the cheese.

• Great for crowds or lunches: Travels well and holds up in the fridge.

• Vegetarian and easily vegan: One swap and you’re good to go.

What Does It Taste Like?

Every bite of this orzo salad hits a beautiful balance: the tender orzo is comforting but light, the crunchy veggies keep things fresh, and the lemony vinaigrette pulls everything together with a zingy brightness. Add a handful of crumbled feta, and you’ve got a salty-creamy element that ties it all together. It’s fresh, clean, satisfying, and seriously craveable.

Health Benefits

• Light but satisfying: Orzo gives you the feeling of pasta without the heaviness.

• Loaded with fiber and antioxidants from veggies like cucumbers, tomatoes, and herbs.

• Naturally vegetarian and full of heart-healthy olive oil.

• Perfect for meal prep—a nourishing option you’ll actually look forward to eating.

Ingredients

For the Salad:

• 1 ½ cups uncooked orzo pasta

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ red onion, finely chopped

• 1 red bell pepper, diced

• ½ cup crumbled feta cheese

• ¼ cup chopped fresh parsley

• 2 tablespoons chopped fresh dill or mint (optional but recommended)

For the Lemon Vinaigrette:

• ¼ cup extra virgin olive oil

• Juice of 1 large lemon (about 3 tablespoons)

• 1 teaspoon Dijon mustard

• 1 garlic clove, finely minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon honey or maple syrup (optional)

Tools You’ll Need

• Large pot for boiling orzo

• Strainer or colander

• Large mixing bowl

• Whisk or small jar for the dressing

• Cutting board and sharp knife

Ingredient Swaps and Additions

I love how forgiving this salad is. Make it your own!

• Add protein: Grilled chicken, shrimp, or chickpeas are great additions.

• Go vegan: Omit the feta or use a dairy-free version.

• More greens? Toss in arugula or baby spinach.

• Switch the herbs: Basil, chives, or even cilantro work well.

• Other veggies: Zucchini, corn, roasted asparagus, or artichokes can all shine here.

• Pasta swap: No orzo? Use small pasta like ditalini, couscous, or even quinoa.

How to Make Orzo Salad

1. Cook the Orzo

Bring a pot of salted water to a boil and cook orzo according to package instructions, until al dente. Drain and rinse under cold water to stop the cooking. Let it cool.

2. Chop the Veggies

While the orzo cooks, prep your veggies: halve the tomatoes, dice the cucumber and bell pepper, and finely chop the onion and herbs.

3. Whisk the Dressing

In a small bowl or jar, combine olive oil, lemon juice, mustard, garlic, salt, pepper, and a touch of honey if using. Whisk until emulsified.

4. Assemble the Salad

In a large bowl, combine the cooled orzo, all the chopped veggies, feta, and herbs. Pour the dressing over the top and toss well to combine.

5. Chill and Serve

You can serve it right away, but I highly recommend chilling for at least 30 minutes to let the flavors mingle. It’s even better the next day!

What to Serve with Orzo Salad

This Orzo Salad Recipe is the kind of dish that goes with everything. It’s hearty enough to stand alone for a light lunch or picnic plate, but it also plays beautifully as a side dish for your favorite grilled mains or casual dinners. Whether you’re building a spread for a backyard BBQ or just trying to round out a quick weeknight meal, I’ve got you covered with some delicious ideas!

🍗 Perfect Proteins

These mains are flavorful yet simple, and they pair beautifully with the lemony, herby notes of orzo salad:

• Grilled Lemon Herb Chicken – A bright, citrusy match that complements the salad’s fresh flavors.

• Garlic Butter Shrimp Skewers – Quick to grill and a dreamy combo with the orzo’s creamy feta and crisp veggies.

• Seared Salmon – Rich, flaky salmon balances the salad’s tangy vinaigrette perfectly.

• Lamb Kofta or Gyros – For Mediterranean flair, serve with tzatziki on the side.

• Falafel or Grilled Halloumi – Ideal for a vegetarian or plant-based pairing.

🥙 Light Bites & Sides

Round out your meal with a few simple additions:

• Warm pita or flatbread – For scooping or wrapping bites of the salad.

• Hummus or baba ganoush – Creamy dips bring out the Mediterranean vibes.

• Stuffed grape leaves (dolmas) – A lovely, savory addition to the plate.

• A fresh green salad – Try arugula with lemon dressing or a cucumber-yogurt salad.

• Olive tapenade or marinated olives – Salty, savory, and totally crave-worthy.

🍷 Drinks to Sip On

Let’s not forget the sips that make a meal complete:

• Sparkling lemonade with mint and a twist of lime

• Chilled white wine, like Sauvignon Blanc or Pinot Grigio

• Rosé or light red wine for a summery dinner on the patio

• Iced herbal teas, like hibiscus, peach, or lemon ginger

Whether you’re going casual with grilled veggies and hummus or fancying things up with seafood and wine, Orzo Salad is your go-to sidekick. It brings color, freshness, and serious flavor to just about any meal. I’d love to hear how you serve it—drop a comment or tag me in your posts so I can get inspired by your combos too! 🌿🍋

Tips for Making the Best Orzo Salad

• Rinse the orzo after cooking: It stops the cooking and prevents sticking.

• Chop veggies small: You want a bit of everything in each bite!

• Balance acidity: If your lemon is extra sharp, a touch of honey or maple helps round it out.

• Let it chill: The longer it sits, the more the flavors come together.

• Taste before serving: Add more salt, lemon, or herbs if needed. Pasta salads love a flavor boost right before serving.

Storage Instructions

• One of the many reasons I adore this Orzo Salad Recipe is how beautifully it stores—making it perfect for meal prep, make-ahead gatherings, or just having a delicious side ready to go in the fridge all week long.

  🧊 In the Refrigerator

  • Storage Time: Up to 4 days

  • How to Store: Transfer the cooled orzo salad into an airtight container and refrigerate. If you’re meal prepping, portion it into single-serve containers for grab-and-go lunches.

  • Serving Tip: Give it a good stir before serving. The dressing may settle a bit at the bottom, so a quick mix revives the flavors. You can also freshen it up with an extra squeeze of lemon or a drizzle of olive oil.

  💡 Make-Ahead Tips

  • Planning for a party? Make the salad up to 1 day in advance, but hold off on adding the fresh herbs and feta until just before serving for the best texture and flavor.

  • Meal prep magic: This salad gets better after a few hours in the fridge, as the flavors have time to mingle. It’s one of those rare recipes that tastes even better the next day!

  🧊 Freezer?

  • Not recommended: Because of the fresh vegetables and herbs, this salad doesn’t freeze well. The textures can become mushy after thawing, so stick to the fridge for storing leftovers.

Frequently Asked Questions (FAQ)

Can I make orzo salad the day before?
Yes—and I recommend it! Just add the herbs and cheese right before serving for the best texture.

Can I serve it warm?
You sure can. It’s lovely served warm as a side or light entrée, but let it cool slightly before adding the dressing.

Is orzo gluten-free?
Traditional orzo is made from wheat, but you can find gluten-free versions made from rice or corn.

Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch—just use less and balance with a little sweetener if it tastes too acidic.

Is this salad good for meal prep?
Absolutely! It holds up beautifully in the fridge and makes for delicious work lunches or picnic fare.

In Conclusion

This Orzo Salad Recipe is everything a spring or summer dish should be—light, flavorful, colorful, and so easy to make. Whether you’re serving it up at a garden party, packing it for a picnic, or meal-prepping your way through the week, it’s a recipe that delivers every time.

I hope this becomes one of those go-to recipes you return to all season long. And when you do make it, please let me know! Leave a review, tag me in your photos, or share your spin on Pinterest. I love seeing your delicious creations come to life. 🌿🍋

More Fresh Recipes You’ll Love

• If you enjoyed this bright and vibrant Orzo Salad Recipe, I’ve got a few more favorites that bring the same fresh, seasonal energy to your table. These dishes are perfect for spring and summer meals—light, colorful, and absolutely packed with flavor. Bookmark these for your next cookout, potluck, or easy weeknight dinner!

  🥗 [Mediterranean Chickpea Salad]

  A protein-packed salad with cucumbers, tomatoes, red onion, olives, and a punchy lemon-oregano dressing. Perfect for lunch meal prep or a picnic side dish.

  🍑 [Grilled Peach and Burrata Salad]

  Juicy grilled peaches meet creamy burrata, fresh basil, and a drizzle of balsamic glaze. It’s sunshine on a plate and one of my summer staples!

  🍗 [Lemon Herb Chicken with Roasted Vegetables]

  The ultimate spring and summer dinner! One pan, minimal cleanup, and tons of fresh flavor from lemon, garlic, and seasonal veggies.

  🥒 [Zucchini Noodle Salad with Feta and Mint]

  This low-carb, ultra-refreshing salad is perfect for hot days. Crunchy, creamy, and herb-packed—it’s always a crowd-pleaser.

  🍝 [Caprese Pasta Salad with Pesto Vinaigrette]

  A twist on the classic Caprese with mozzarella pearls, cherry tomatoes, and a bright pesto dressing tossed with pasta. Delicious warm or cold!

Nutritional Information (Approx. per serving – serves 6)

• Calories: ~280

• Fat: 13g

• Carbohydrates: 32g

• Fiber: 3g

• Protein: 7g

• Sugar: 3g

• Sodium: ~250mg

Orzo Salad Recipe

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• Author: iyma hernandes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Bursting with fresh vegetables, a zesty lemon vinaigrette, and perfectly chewy pasta, this Orzo Salad Recipe is the ultimate spring and summer side—bright, colorful, and always a crowd favorite.

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Ingredients

Scale 1x2x3x

• 1 ½ cups uncooked orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ red onion, finely chopped
• 1 red bell pepper, diced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh dill or mint (optional)
• ¼ cup extra virgin olive oil
• Juice of 1 large lemon (about 3 tbsp)
• 1 tsp Dijon mustard
• 1 garlic clove, finely minced
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp honey or maple syrup (optional)

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Instructions

1. Bring a pot of salted water to a boil and cook orzo until al dente. Drain and rinse under cold water. Let cool.
2. While the orzo cooks, prep your veggies: halve tomatoes, dice cucumber and bell pepper, and finely chop onion and herbs.
3. In a small bowl or jar, whisk olive oil, lemon juice, Dijon, garlic, salt, pepper, and honey (if using) until combined.
4. In a large bowl, combine cooled orzo, chopped veggies, feta, and herbs. Pour dressing over the top and toss to combine.
5. Chill for at least 30 minutes before serving. Taste and adjust seasoning as needed.

Notes

Add grilled chicken, shrimp, or chickpeas for protein. Swap feta for a vegan cheese or omit for a plant-based version. Basil, chives, or cilantro make great herb alternatives.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 3g
• Sodium: 250mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg

Keywords: orzo salad, pasta salad, summer salad, picnic recipe, lemon vinaigrette, vegetarian